Super Tender Taiwanese Style Beef Stew
Super Tender Taiwanese Style Beef Stew
Ingredients
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons vegetable oil
- 2 yellow onion, large, sliced
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon tomato paste
- 1 tablespoon chili bean paste (doubanjiang)
- 10 garlic cloves, whole, peeled
- 4 cups beef stock, or enough to cover ingredients
- 1 bay leaf
- 2 potatoes, large, cut into 1 1/2-inch wedges
- 3 carrots, medium, cut into 1-inch chunks
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 green onions, sliced, for garnish
Instructions
- 1
Season the cubed beef generously with salt and black pepper.
⏱️ 5 min
- 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef and pan-fry for 4 to 5 minutes, turning occasionally, until all sides are nicely browned. Do not overcrowd the pot; brown in batches if necessary.
⏱️ 8 min
- 3
Remove the browned beef from the pot and set it aside on a plate.
⏱️ 1 min
- 4
In the same pot, add the sliced yellow onions. Sauté over medium heat for 3 to 4 minutes, stirring frequently, until they soften and begin to brown.
⏱️ 4 min
- 5
Return the browned beef to the pot with the sautéed onions.
⏱️ 1 min
- 6
Stir in the soy sauce, dark soy sauce, and granulated sugar, ensuring the beef and onions are well coated.
⏱️ 2 min
- 7
Add the tomato paste and chili bean paste to the pot. Stir well to combine all ingredients.
⏱️ 2 min
- 8
Add the whole peeled garlic cloves to the pot.
⏱️ 1 min
- 9
Pour in the beef stock, ensuring there is enough liquid to completely cover all the ingredients in the pot.
⏱️ 1 min
- 10
Bring the stew to a gentle simmer. Once simmering, add the bay leaf.
⏱️ 5 min
- 11
Reduce the heat to low, cover the pot with a lid, and let it cook for 90 minutes. The beef should become very tender.
⏱️ 90 min
- 12
After 90 minutes, add the cut potato wedges and carrot chunks to the stew. Stir gently to submerge them in the liquid.
⏱️ 2 min
- 13
Cover the pot again and continue to simmer for another 30 minutes, or until the potatoes and carrots are tender.
⏱️ 30 min
- 14
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour the cornstarch slurry into the simmering stew while stirring continuously until the stew thickens to your desired consistency.
⏱️ 3 min
- 15
Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the hot stew into bowls and garnish generously with sliced green onions before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Super Tender Taiwanese Style Beef Stew
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons vegetable oil
- 2 yellow onion, large, sliced
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon tomato paste
- 1 tablespoon chili bean paste (doubanjiang)
- 10 garlic cloves, whole, peeled
- 4 cups beef stock, or enough to cover ingredients
- 1 bay leaf
- 2 potatoes, large, cut into 1 1/2-inch wedges
- 3 carrots, medium, cut into 1-inch chunks
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 green onions, sliced, for garnish
Instructions
- 1
Season the cubed beef generously with salt and black pepper.
⏱️ 5 min - 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef and pan-fry for 4 to 5 minutes, turning occasionally, until all sides are nicely browned. Do not overcrowd the pot; brown in batches if necessary.
⏱️ 8 min - 3
Remove the browned beef from the pot and set it aside on a plate.
⏱️ 1 min - 4
In the same pot, add the sliced yellow onions. Sauté over medium heat for 3 to 4 minutes, stirring frequently, until they soften and begin to brown.
⏱️ 4 min - 5
Return the browned beef to the pot with the sautéed onions.
⏱️ 1 min - 6
Stir in the soy sauce, dark soy sauce, and granulated sugar, ensuring the beef and onions are well coated.
⏱️ 2 min - 7
Add the tomato paste and chili bean paste to the pot. Stir well to combine all ingredients.
⏱️ 2 min - 8
Add the whole peeled garlic cloves to the pot.
⏱️ 1 min - 9
Pour in the beef stock, ensuring there is enough liquid to completely cover all the ingredients in the pot.
⏱️ 1 min - 10
Bring the stew to a gentle simmer. Once simmering, add the bay leaf.
⏱️ 5 min - 11
Reduce the heat to low, cover the pot with a lid, and let it cook for 90 minutes. The beef should become very tender.
⏱️ 90 min - 12
After 90 minutes, add the cut potato wedges and carrot chunks to the stew. Stir gently to submerge them in the liquid.
⏱️ 2 min - 13
Cover the pot again and continue to simmer for another 30 minutes, or until the potatoes and carrots are tender.
⏱️ 30 min - 14
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour the cornstarch slurry into the simmering stew while stirring continuously until the stew thickens to your desired consistency.
⏱️ 3 min - 15
Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the hot stew into bowls and garnish generously with sliced green onions before serving.
⏱️ 5 min